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This work contains the proceedings of a conference on gums and stabilisers for the food industry. Contributions are concerned with the structure-function relationships of various polysaccharides and protein systems, as well as progress on mixed biopolymer systems.
Colloids --- Food additives --- Stabilizing agents --- Agents, Stabilizing --- Stabilizers (Chemistry) --- Chemicals
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Polyvinyl chloride --- Stabilizing agents. --- Deterioration. --- Agents, Stabilizing --- Stabilizers (Chemistry) --- Chemicals --- Polyvinylchloride --- PVC (Chemical) --- Vinyl chloride polymers
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Polyvinyl chloride --- Stabilizing agents. --- Deterioration. --- Agents, Stabilizing --- Stabilizers (Chemistry) --- Chemicals --- Polyvinylchloride --- PVC (Chemical) --- Vinyl chloride polymers
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A polymeric material's resistance to different environmental or processing related influences determines its suitability in any number of applications. Reliable information and performance predictions influence material selection. They take a variety of influences into consideration, among them resin manufacture, compounding, stabilization, processing, part design and end use
Polymers --- Stabilizing agents. --- Chemical resistance. --- Agents, Stabilizing --- Stabilizers (Chemistry) --- Chemicals --- Polymere --- Polymeride --- Polymers and polymerization --- Macromolecules
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Materials --- Biodegredation --- Stabilizing agents --- Agents, Stabilizing --- Stabilizers (Chemistry) --- Chemicals --- Engineering --- Engineering materials --- Industrial materials --- Engineering design --- Manufacturing processes --- Biodegradació
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Polymers --- Stabilizing agents --- Antioxidants --- Chemical inhibitors --- Agents, Stabilizing --- Stabilizers (Chemistry) --- Chemicals --- Polymere --- Polymeride --- Polymers and polymerization --- Macromolecules --- Additives
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The tenth volume of ""Gums and Stabilisers for the Food Industry"" provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food.
Gums and resins --- Stabilizing agents --- Food additives --- Agents, Stabilizing --- Stabilizers (Chemistry) --- Chemicals --- Resins --- Rosin --- Naval stores --- Plant exudates --- Protective coatings
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Stabilizing agents --- Polymers --- Deterioration --- Polymères --- Stabilisants --- Dégradation --- Agents, Stabilizing --- Stabilizers (Chemistry) --- Polymere --- Polymeride --- Polymers and polymerization --- Chemicals --- Macromolecules --- Polymers. --- Excipients. --- Excipients --- Polymères. --- polymers. --- Stabilizing agents. --- Deterioration.
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Stabilizing agents. --- Ultraviolet radiation. --- Black light --- Light, Black --- Light, Ultraviolet --- Rays, Ultraviolet --- U-V light --- U-V radiation --- U-V rays --- Ultra-violet radiation --- Ultra-violet rays --- Ultraviolet light --- Ultraviolet rays --- UV light --- UV radiation --- UV rays --- Radiation --- Agents, Stabilizing --- Stabilizers (Chemistry) --- Chemicals
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Stabilizing agents. --- Stabilizing agents --- Ultraviolet radiation --- Black light --- Light, Black --- Light, Ultraviolet --- Rays, Ultraviolet --- U-V light --- U-V radiation --- U-V rays --- Ultra-violet radiation --- Ultra-violet rays --- Ultraviolet light --- Ultraviolet rays --- UV light --- UV radiation --- UV rays --- Radiation --- Agents, Stabilizing --- Stabilizers (Chemistry) --- Chemicals
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